Adnams boiling and fermentation in 1913

Time to crack on with some processes. Beginning with boiling and fermentation.

With just a single copper, boiling was a fairly simple affair at Adnams. The Mild Ales underwent a boil of 1.75 hours. All the other beers got 15 minutes more. Nothing much more to say, really. All pretty normal.

The pitching temperatures are all around 60º F. Which is what I always think of as the standard temperature for pitching. Perhaps a degree or two lower for strong beers.

Similarly, the maximum fermentation temperatures are all within a degree or so of 70º F. Higher in the stronger beers, lower in the weaker ones. Nothing odd at all.

The normalcy theme continues with the length of fermentation. Which, for every beer except PA, was seven days. About as long as you would expect, if the brewer wasn’t in a rush.

Adnams boiling and fermentation in 1913
Beer	Style	boil time (hours)	Pitch temp	max. fermen-tation temp	length of fermen-tation (days)
X	Mild Ale	1.75	60º F	69.75º F	7
XX	Mild Ale	1.75	60.25º F	68.25º F	7
BLB	Pale Ale	2	60.5º F	69.5º F	7
PA	Pale Ale	2	60º F	70.25º F	8
BS	Stout	2	60º F	70.75º F	7
DS	Stout	2	59.75º F	71.25º F	7
Tally Ho	Old Ale	2	60º F	71.25º F	7
Source:
Adnams brewing record Book 1 held at the brewery.